- 8-oz (1 cup) heavy cream
- 8-oz brown sugar
- 1/3 cup sugar
- ¼ cup maple syrup
- ¼ cup corn syrup
1. Combine all ingredients in a heavy sauce pan
2. Over medium-high heat, cook until the sauce thickens, stirring with a wooden spoon
3. Cook sauce until a candy thermometer reads 220° F.
4. Cool slightly before serving (skimming off any foam that forms on the surface)
Can be held warm on the top of a double boiler
Keep refrigerated (covered) until ready to use, up to two-weeks
To re-heat place in the top of a double-boiler
Yields abut 1¾ cups
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